Warming Winter Recipes

[Imran Siddiqui]

Originally posted by Lazarus and the Gimp
In winter I like making huge stews and daubes, with lots of stock and reduction to boost the flavours.

A beef broth with good beef (such as a shin with the marrow in), beef stock or ale, and pearly barley or lentil- that's a great winter warmer. Preferably witn oven-crisped dumplings or roast spuds.

Mmmmm... Beef Barley soup.

[pchang]

Move someplace where its warm in the winter.

[Az]

A great recipee for winter for me:

Same old instant coffee - with a twist

- slightly more sugar.
- slowly add thickly ground black pepper - best result is when you don't actually feel it's taste.

This gives warmth and and a badass energy buzz to die for.

[MosesPresley]

I love this one. I cook it a couple of times each winter. It's a bit labor intensive.

Kluski

Boil salted water.
Grate potatoes, usually about 5lbs.
Mix flour and an egg or two.
Add flour and eggs to the grated potatoes.

Drop small scoops, about the size of your thumb, of the mixture into the boiling water.
Stir a little to keep from sticking to the bottom.
When dumplings float, they are finished.

Place dumplings in a bowl.

Cook some bacon.
Brown garlic and onion in a pan.
Cook sauerkraut.

Add crumbled bacon and the browned garlic and onion to the dumplings.

Use a frying or whatever you got and heat the dumplings until crispy on the outside.

Serve with the sauerkraut and sour cream.

[Provost Harrison]

Originally posted by chegitz guevara
Rich, you gotta stop going after Molly. It's just unhealthy and sad.

Only when he does likewise. If he doesn't keep dredging stuff up, nor will I. It's as simple as that...

[Tiamat]

HELLLLLLOOOOOOOOOOOOOOOOOOO! What are daubes?

[molly bloom]

Originally posted by Provost Harrison


Only when he does likewise. If he doesn't keep dredging stuff up, nor will I. It's as simple as that...

In my opinion you seriously need to see a psychiatrist.

This is at least the second thread in the Apolyton Off Topic Forum where you've made what you no doubt think are screamingly funny remarks about my sexuality, and yet you were the one whining about being 'stalked' by me.

I'll just point out to you, as politely as I can, that your being a self-confessed obese celibate depressive means you're leaving a lot of good insult material as a hostage to fortune- and so far I haven't really been tempted to try my best, but feel free to encourage me.

And do stop using the pre-adolescent 'Mummy! He did it first!' approach- it's both inaccurate and hypocritical.




Recipe to follow...

[Japher]

Tiamat!

And here I was think the internet was for porn

http://frenchfood.about.com/cs/maincourses/a/beefdaubes.htm

Larousse Gastronomique defines daube as "a method of braising meat...in red-wine stock well seasoned with herbs." The word has two possible origins: one from the Spanish word dobar which means "to braise", or as is more commonly accepted it comes from the Provençale word daubière which is a type of earthenware pot with a tight fitting lid.

Provence is not well known for its beef dishes. The region was a poor area for raising cattle which made beef rare and expensive. However, one area in Provence does have a tradition of cattle raising ~ the Camargue. It is the home to gardiens (French cowboys), white horses and black cattle, which are primarily raised for the bullring. It is thought by some that the recipes for beef daubes in Provence came about as a method of tenderizing the tough meat of these Camarguaise bulls.

The meat, whether mutton, goat or beef, was put in a daubière, usually with wine and other aromatics and spices.

The lid of the pot was sealed with a paste of flour and water and the whole pot was then covered with coals and allowed to cook for at least seven hours. Recipes from the 18th century indicate that white wine was used, but today in most recipes red wine is preferred.

Beef daubes are now considered a speciality of Provence and as with many traditional dishes, recipes are often closely guarded family secrets. Ingredients vary and as you look through various daube recipes, you'll find them with or without tomatoes, olives, mushrooms and orange peels. According to some authorities in order to be called "daube" they must be cooked slowly for a minimum of six hours but modern daube recipes specify 2 to 3 hours of cooking time. All daubes are usually better the day after they have been cooked. In Provence the typical accompaniment is either macaroni or noodles. Leftovers are also put to very good use in dishes such as Ravioli Niçoise or Boeuf Mironton, a gratin of leftover beef and vegetables. Here are 8 different recipes for you to look through - choose one or two to adapt to your tastes.

[molly bloom]

This is a recipe for black beans- so can be prepared even by those living in 'warm' winter states and countries, such as Arizona or Texas or Mexico:

Ingredients:

2 tablespoons olive oil

zest of 1 orange and 1 lemon

1 clove garlic, crushed (I use 3, but then I love garlic)

120g / 4 oz black beans, soaked and boiled

(dried beans should be soaked overnight, then cooked at a rolling boil for 10 minutes, discarding the water and rinsing the beans)

900ml/ 1 1/2 pints water


Method:

Heat olive oil in a large pan, throw in garlic and citrus zest, then add beans and let it all cook for a few moments, before you add 900 ml water.

Bring to the boil, and simmer for an hour, or until the beans are just tender. Serve hot, with rice or crusty bread (cornbread if preferred).

My Anglo-Indian eggy bread:

Ingredients:

brioche or cornbread

milk

eggs

butter

demerara sugar

cardamom seeds

pistachios


Method:

Take slices of bread and dip in a mixture of beaten egg and milk, and fry on both sides in a pan in hot butter.

Sprinkle with a mixture of 6 tablespoons of demerara sugar, the crushed seeds of 5 cardamom pods and 1/2 oz of crushed pistachios.

Grill until the sugar/spice/nut mixture caramelizes and serve.

In the summer this also works very well as a dessert course, served with clotted cream or mango kulfi.

[Tiamat]

Thank you Japher! So now for my next question and Molly again I don't mean to seem so ignorant but some of the things you guys say or mention we don't know to much about down here in Texas So what is cloted cream? Is it like whip cream or cream cheese? I've heard it mentioned with scones.

[Japher]

nm

[molly bloom]

Originally posted by Tiamat
Thank you Japher! So now for my next question and Molly again I don't mean to seem so ignorant but some of the things you guys say or mention we don't know to much about down here in Texas So what is cloted cream? Is it like whip cream or cream cheese? I've heard it mentioned with scones.

Clotted cream is a variety of cream that I suppose most Americans would associate with what you know as 'Devonshire' cream teas, what I would call a Cornish cream tea.

It used to be served on the Virgin Atlantic flights to San Francisco with scones and tea, but I know it from my stays in Cornwall. It's absolutely luscious, and goes very well with Cornish saffron bread too:

What is Clotted Cream?
Its is said that clotted cream is made nowhere in the world save Cornwall, Devon and Lebanon - the art of cream-making being exchanged with the Phoenicians seeking Cornish tin as long ago as 500BC.

Perhaps more than any other region, however, Cornwall claims to have the perfect recipe, and for more than a century the Rodda family have been distilling the best of Cornwall into a single mouth-watering treat: Cornish Clotted Cream

Like so many farmers in Cornwall, the Rodda family often had a bowl of rich milk gently cooking on the range, so that they could offer a dish of delicious, golden clotted cream with a newly-baked split (a traditional Cornish bread roll - with homemade strawberry jam) or freshly-picked strawberries. Realising that their cream was much sought after, the kitchen cooking for friends grew into a full-time business, which is now the largest independent creamery in Cornwall.

http://www.roddas.co.uk/home.asp

You can even order it online, Tiamat. And don't worry about me or anyone else assuming you are 'ignorant'- we only learn by asking or finding out, and none of us was born knowing everything.

I know there's a lot of Tex-Mex cuisine I don't know about, but I'll get there eventually- with the help of lovely people like you.

Good to see you back by the way.

[Bugs ****ing Bunny]

Clotted cream is cream so thick that it has the consistency of butter, and you can spread it with a knife. Delicious, and will make your arteries scream for mercy.

[Tiamat]

Thanks, it's nice to be back. Ok, so here's one that will warm your cockles and roast your jibblies

Posted it before I think but Shrimp Diablo

Jalapeno Peppers (take out the seeds)
Nice thick bacon
Medium to Large shrimp
skewers or sticks to impale the little buggers with

deseed the peppers, place the shrimp in the pepper and wrap with bacon. Brush with a touch of olive oil and cook. Either grill or BBQ and actually you could probably do these in the oven.

Creamy Jalapeno Dipping Sauce

Take one or two (depending on how hot you like things) peppers, place in food processor until almost luiqified but still has a bit of texture to it. Add to 1 1/2 cup ranch dressing or to taste you can adjust it to however spicy you want. Dip and enjoy

[Bugs ****ing Bunny]

Clotted cream is over 55% fat, which means it's technically similar to many members of this forum.